My best egg salad
So just in the last few weeks a ton of people have asked for my egg salad recipe.
That’s a lie. A friend from church asked me for it. Then my sister, Louise. And then my niece, Ana. That’s three people, which constitutes a “ton” in my world.
And I had to confess I’d never written it down.
But it got me to thinking about the concept of “salads.” I have four in my refrigerator right now and there’s not a single leaf of lettuce involved. Only ham, chicken, egg and pimento cheese.
How did what are basically piles of meat, egg and cheese considered salads? I’m going to look it up on my primary authority, the Internet. I’ll be right back.
Okay. I found the answer. Meat, egg and cheese salads have been around for centuries as a way to use up leftovers. I just thought it was a Southerner’s way of justifying anything liberally laced with mayonnaise as healthy.
Oh, look, we’re having salad for supper tonight!
So egg salad should be simple. At it’s simplest, it’s just four ingredients: eggs, mayonnaise, salt and pepper. I add in some Dijon mustard for zip and green olives just because. I like my egg salad smooth so I process it in the food processor. If you like it chunky, don’t do that.
Some people also add sweet pickle juice. I don’t. You shouldn’t either.
- 4 hard-boiled eggs
- ½ cup good mayonnaise (preferably Duke’s)
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- ⅓ cup sliced green olives
- Process the eggs in a food processor until fine.
- Put in a bowl and add the remaining ingredients. Refrigerate for at least 30 minutes before serving.